yes, on the tenting. another option is to put it in a cold oven. if the oven has a bread proof setting, that can help to slow the cooling down a bit too, without actually cooking it. (proofing is usually done at 70-80f, just a bit warmer than room temp. Warming is usually quite a bit more and will continue cooking more…)
NY strip, dry brined (kosher salt, fresh cracked pepper, and some baking soda, left at room temperature until the salt has been fully absorbed into the steak.)
as for cooking, it depends on weather and mood- nice enough to grill outside? wood fired grill, with a coating of marinade applied just before it goes on (not more than a few minutes.)- Olive oil, apple vinegar, garlic, more pepper. maybe some lime or lemon juice. seared to a medium-rare. the oil helps the sear lock in juices, the hint of vinegar adds an acidic kick.
Shit weather? it’s pan fried in cast iron, generous amounts of butter (and enough neutral oil to keep it from burning about 1/3 oil 2/3’s butter), with a crushed clove of garlic and a sprig of time in the pan. again, seared to that perfect medium rare. (though… if you have one of those in the family, this method also allows you to slow it down to produce a passable well done. Just saying.)
of course the second most important part: let it REST. (10-15 minutes, covered in tinfoil.)
The pun is “acoustics”- which is a branch of physics that deal with sound (and also the term for acoustic qualities of a particular enviroment; which is something that is very carefully controlled on a stage)